Spinach and ar­ti­choke pizza

Olive - - COOK -

40 MIN­UTES | SERVES 4 EASY |

olive oil 4 tsp gar­lic 2 cloves, finely chopped baby spinach 150g ri­cotta 200g parme­san (or veg­gie al­ter­na­tive) 35g, finely grated frozen baby ar­ti­chokes 100g, de­frosted and roughly chopped (or use 100g, drained, from a jar) grated moz­zarella 70g fresh pizza dough 450g (see cook’s notes)

• Heat the oven to 240C/fan 220C/gas 9 and put an oven rack in the lower third of the oven. Heat 3 tsp of oil in a large, cast-iron skil­let or heavy fry­ing pan (about 30-35cm di­am­e­ter) over a medium heat and fry the gar­lic for 1 minute. Add the spinach and cook un­til just wilted. Re­move from the pan, pat dry re­ally well with kitchen paper, then chop. • Com­bine the ri­cotta, parme­san and ar­ti­chokes. Sea­son, then fold in the spinach mix­ture and 30g moz­zarella. Wipe the pan, pour the re­main­ing oil into the pan and swirl. Press the pizza dough into the pan, then top with the ri­cotta mix­ture, sprin­kle with the re­main­ing moz­zarella and bake in the oven for 15 min­utes or un­til puffed and golden.

PER SERV­ING 515 KCALS | FAT 24.7G SAT­U­RATES 9.5G | CARBS 50.6G | SUG­ARS 2.4G FI­BRE 1.5G | PRO­TEIN 21.9G | SALT 2.2G

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